Sear the beef

• Heat the beef tallow in a pan over high heat.
• Season the flank steak with salt and black pepper.
• Sear the beef on all sides until well browned, then set aside.

Build the beef stew

• In the same pan, sauté the onion, green bell pepper and garlic until softened.
• Stir in the cumin, oregano and tomato paste and cook briefly.
• Add the canned tomatoes and the bay leaf, then return the beef to the pan.

Braise the beef

• Cover and simmer over low heat until the beef is tender and shreds easily.
• Shred the beef with two forks and mix it back into the sauce.

Make the arepa dough

• Mix the masarepa, salt and warm water in a bowl until a smooth dough forms.
• Work in the butter and rest the dough briefly.
• Shape the dough into equal discs.

Cook the arepas

• Cook the arepas in a lightly greased pan over medium heat until golden on both sides and cooked through.

Make the avocado salsa

• Blend the avocado, garlic, green bell pepper, cilantro, salt, black pepper, olive oil, white vinegar and lime juice.
• Add a splash of water if needed to loosen the salsa.

Assemble

• Split the warm arepas open and fill them with the shredded beef.
• Top with the avocado salsa and serve.